The menu

Torn injera mixed with spicy sauce.

Torn injera mixed with spicy sauce and beef.

Cracked wheat porridge served warm with butter and mild spices.

Finely chopped beef, liver and tripe mixed with spices, niter kibbeh, onions and peppers.

Porridge made from enset starch, served with butter and spice.

Bula mixed with spice and butter.

Porridge served with butter and berbere spice.

Sautéed beef or lamb with onions and peppers. Choose Merek Tibs, served with a spicy sauce, or Derek Tibs, served with a savory sauce.

Minced raw beef seasoned with spices and traditional clarified butter, served with gomen (collard greens) or ayibe.

Minced cooked beef seasoned with spices and traditional clarified butter, onion and peppers.

Raw meat served with Ethiopian spices.

Prime short rib sautéed with onions, garlic and peppers.

Chickpea stew flavored with garlic and onions, served with injera and a side of avocado salad.

Spaghetti with minced tomatoes, onion, garlic and spices.

Spaghetti with minced tomatoes, beef, onion, garlic and spices.

Fried tilapia in a spicy tomato stew sauce, served with a side of white rice.

Kitfo (beef tartare) wrapped in injera and served with awaze.

Kitfo (beef tartare) served in a traditional Ethiopian sandwich.

Traditional Ethiopian sourdough flatbread, perfect for scooping up every dish.

A selection of vegetarian dishes: misir wat (spicy lentils), alicha ater kik (peas), alicha (spiced carrots and potatoes), gomen (collard greens) and beets with potatoes and bell peppers.

A traditional spread featuring doro wot, kikil, beg wet and gomen besiga. A classic Ethiopian feast, served fresh every weekend.